Grilled Peach Salad (Printable)

Sweet grilled peaches, peppery arugula, creamy burrata, and aged balsamic combine in a fresh summer delight.

# Ingredient List:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 5 ounces arugula
03 - 1 small shallot, thinly sliced

→ Dairy

04 - 8 ounces burrata cheese (2 balls)

→ Nuts (optional)

05 - 1/4 cup toasted pistachios or walnuts, roughly chopped

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons aged balsamic vinegar or balsamic glaze
08 - 1/2 teaspoon flaky sea salt
09 - Freshly ground black pepper, to taste

# Steps:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Lightly brush peach halves with olive oil.
03 - Place peaches cut side down on the grill and cook for 2 to 3 minutes until charred and slightly softened; turn and grill the other side for 1 to 2 minutes. Allow to cool slightly, then slice each half into wedges.
04 - In a large bowl, toss arugula and sliced shallot with 1 tablespoon olive oil, a pinch of salt, and freshly ground black pepper.
05 - Transfer the arugula mixture to a large serving platter or individual plates.
06 - Top the arugula with the grilled peach wedges.
07 - Gently tear burrata and evenly distribute over the salad.
08 - Drizzle the aged balsamic vinegar or balsamic glaze and the remaining olive oil across the salad.
09 - Sprinkle toasted nuts, flaky sea salt, and additional black pepper as desired; serve immediately.

# Expert Advice:

01 -
  • It takes less than half an hour but tastes like you spent all day in the kitchen.
  • The contrast between warm grilled peaches and cool creamy burrata is quietly unforgettable.
  • You can serve it as a side or make it the whole meal with crusty bread on the side.
02 -
  • If your peaches are underripe, they will not soften on the grill and the salad will taste flat and hard.
  • Do not skip letting the burrata come to room temperature or it will be rubbery and bland instead of silky and rich.
  • Clean your grill grates well before you start or the peaches will stick and tear when you try to flip them.
03 -
  • Let your grill or grill pan get smoking hot before you add the peaches so they caramelize fast and do not turn mushy.
  • Taste your balsamic before you drizzle, some brands are too acidic and need a pinch of honey stirred in to balance the sweetness.
  • Serve this salad on a large flat platter instead of a bowl so every ingredient gets seen and tasted in one forkful.
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